"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bourbon Sweet Potato Casserole Recipe

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This recipe for Bourbon Sweet Potato Casserole, by , is from Jackie's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Fliss


1  pounds sweet potatoes (3 medium)
1 large egg, lightly beaten
3 tablespoons bourbon or orange juice
2 tablespoons half-and-half
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
teaspoon salt
teaspoon ground pepper
cup old-fashioned rolled oats
1  tablespoons brown sugar
1 tablespoon cold butter, cubed
1 tablespoon chopped pecans

Step 1
Preheat oven to 400F. Line an 8-inch-square baking dish with foil.

Step 2
Prick sweet potatoes with a fork in several places, then transfer to the pan. Bake until tender, about 60 minutes. Set aside to cool, about 20 minutes.

Step 3
Reduce oven temperature to 375F. Peel and mash the sweet potatoes. Remove the foil from the baking dish and coat the pan with cooking spray.

Step 4
Combine the sweet potatoes, egg, bourbon (or orange juice), half-and-half, cinnamon, vanilla, salt, and pepper in a large bowl. Beat with an electric mixer on medium speed until smooth. Spoon into the prepared baking dish.

Step 5
Combine oats, brown sugar, butter, and pecans; mix with your fingertips until crumbly. Sprinkle the topping over the sweet potato mixture.

Step 6
Bake until the casserole is heated through and the topping is brown, about 35 minutes.




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